§The festival of colours Holi is not complete without Gujiyas.There are various types of Gujiyas available these days Baked Gujiyas, Chocolate Gujiyas, Coconut Gujyas, Khoya Gujiyas and many more.

Here are 2 Gujiya recipes shared by two of our members who are brilliant home-chefs as well. So try making one these today and surprise your loved ones

Mawa Gujiya


Refined flour – 2 cup
Ghee/oil – to knead dough and fry gujiyas
Mawa – 100 grams
Cashews – 1 tbsp
Raisins – 1 tbsp
Chironji – 1 tbsp
Green cardamom – 4-5
Dry coconut – 2 tbsp (grated)
Powdered sugar – ½ cup


  1. Take refined flour in a big mixing bowl and add ¼ cup of ghee into it. Mix it really well.
  2.  Now add water in small quantity and knead a stiff dough. The dough should be stiffer than required for making pooris. Less than ½ cup of water is used for kneading this much of flour.
  3.  Cover and keep the dough aside for 20 minutes to set.

For the stuffing:

  1.  For this, place a pan on flame and add mawa into it.
  2. Keep stirring continuously and roast the mawa on medium flame until it becomes golden pinkish/brown in colour. ( If you are missing homemade mawa you can skip this step )
  3. Now the mawa is roasted aptly. Turn off the flame. Transfer the mawa in a bowl. Allow it to cool down a little.
  4. After that, add powdered sugar, grated dry coconut, raisins, chopped cashews, Chironji and crushed green cardamom into the roasted mawa. ( You can always add more dry fruits as per your taste preference ).
  5. Mix everything really well with hand. Stuffing is now ready.
  6. Slightly rub the dough. Divide the dough into small balls. Pick each ball and roll it between the palms to make it smooth.
  7. Prepare the pedas. Lift a peda and roll it out into a 4-4.5 inch diameter poori with the help of rolling pin.
  8. Place the poori on the gujiya mould.
  9. Put 1.5 tsp of mawa stuffing on it. Apply some water on the edges of the mould. Then close the mould and press it from all the sides. Separate the excess dough.
  10. Open the mould and take off the prepared gujiya from it. Place it on a plate. Cover the gujiya with a cotton cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely.
  11. Heat a wok with enough ghee to deep fry the gujiyas. When ghee gets heated up, slide 5-6 or as many gujiyas as possible into the hot ghee. Keep the flame on low-medium.
  12. Once the gujiya gets fried from one side then flip their sides. Keep flipping the sides and fry the gujiyas until they turn golden brown in colour.
  13. Gujiyas are now fried aptly. Lift the gujiyas and hold it against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, deep fry the rest of the gujiyas. Gujiyas are now ready.

These homemade Gujiyas are a definite winner.Try them this Holi for sure  Once the gujiyas cool down completely, store them in an air-tight container. It keeps good for 15 days.

Recipe contributed by Deepali Bakshi of Deepali’s Kitchen

Born and brought up in a Punjabi household, Deepali Bakshi is the youngest of the 3 siblings and was always pampered with an extra dollop of butter and a second serving of parantha.After quitting her formal corporate job she ventured into the food industry and cooks North Indian recipes which she loved growing up. She is a home-chef and the @ Deepali’s Kitchen


Dahi Gujiya

Preparation Time: 30 mins

Cooking Time: 30 mins

Makes: 10 gujiyas


Dahi – 400 gms

Urad dal –  1 cup

Oil-  For frying

Water-  ½ cup

Sugar- 1 tbsp

Salt- To taste

For filling

Ginger-1” piece grated

Green chillies-  2, finely chopped

Black peppercorns  – 15, coarsely ground

Raisins- 1 tbsp chopped

Cashew nuts-1 tbsp chopped

Almonds-  1 tbsp chopped

Coconut- 2 tbsp, grated

For garnish

Tamarind/Imli chutney  -5 tbsp

Roasted Cumin/jeera powder -3 tsp

Red chilli powder-  1 tspn

Coriander leaves-  2tbsp, chopped


  1. Wash and soak the urad dal for 4-5 hours or overnight. Drain and grind to a fine paste without adding water. Whop well to incorporate air.
  2. Heat oil in a kadhai. Keep a bowl of hot water with salt ready to soak the fried gujiyas.
  3. Mix together the ingredients for filling. Take a clean plastic sheet, place a tbsp of dal paste on the sheet and flatten a bit. Place atspn of the filling on one side and fold the plastic sheet to form a gujiya shape.
  4. Lift the gujiya gently and lower it into the hot oil and fry on a medium-high flame until golden brown. Remove from and soak in the salted hot water for 10-15 minutes.
  5. Remove the gujiyas from the water and gently squeeze out excess water.
  6. Beat the dahi , add ½ cup water, salt and sugar, mix well.
  7. To serve place the gujiyas in a flat dish and pour the beaten curd over them.
  8. Garnish with imli chutney, roasted jeera powder, red chilli powder and chopped coriander leaves.

Recipe contributed by Shachi Jain 

Shachi is an enterprising home-chef from Gurgaon Be it traditional UP cuisine or delicious Gujarati dishes, she is your go-to lady for all things vegetarian.Born in Meerut and bred in Ahmedabad, this passionate foodie will ‘slurp’rise you with her creativity and calm.Did you say, Thepla, Muthiya, Chaats,…?!


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